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Kale Chaat is an excellent way to curb your craving for deep fried chaats , when dieting. This chaat is healthy and nutritious for the entire family. I purchased these kale leaves from gourmetgarden online store.
Recipe Video in English on Youtube Channel 😊
Kale Chaat Ingredients:
100 Grams Kale
1 Tsp Chilly Powder
1 Tsp Pepper Powder
1 Potato
1 Onion
Mint Chutney
Tamarind Chutney
Garlic Chutney or Chilly Chutney
Nylon Sev
Roasted Peanuts
Roasted Mung Dal (Dalmoth)
1/4 Tsp Salt
1 Tbsp Olive Oil or Sesame Oil
Mint Chutney Recipe for Chaats
Chilly Chutney Recipe for Chaats
Tamarind Chutney Recipe used in Chaats
Prep:
Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.
Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.
Wash and boil the potato, peel, crumble and reserve the potato in a bowl.
Peel, wash and finely chop the onion.
Method:
Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.
Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.
Microwave the kale for 2 minutes then flip it and microwave it for a minute.
Remove the kale chips from microwave and place it in a serving plate.
Top the kale chips with crumbled potato, finely chopped onion, mint chutney, chilly chutney, tamarind chutney, sev, roasted peanuts, and dal moth.
Sprinkle some chilly powder and chaat masala...Serve...Enjoy!
Crispy and spicy plantain Vada's can be served as a starter or with southindian meals.
Recipe Video posted On Youtube English Channel 😉
Ingredients: 2 Medium Plantains (Approx 1 1/2 cups cooked) 1 Cup Roasted Bengal Gram 1 Medium Onion 1 Inch Ginger 4 to 5 Green Chilies 1 Inch Cinnamon 3 Cloves 2 Cardamom Pods 1/4 Tsp Fennel seeds 2 Sprigs Curry Leaves 5 Sprigs Coriander 5 Sprigs Mint Salt to taste Oil for frying.
Prep:
Add 2 to 3 cups water in a pot and bring it to boil on medium flame.
Wash the plantain, chop and remove the stem.
Add the plantain to the boiling water and cook until tender on medium flame.
Once the plantain is fork tender remove from flame and allow it to reach room temp.
Heat a wok on medium flame. Add the roasted bengal gram, constantly stir and dry roast until slightly golden.
Transfer the roasted bengal gram to a plate allow it to cool.
Once the bengal gram has cooled down transfer to a mixer and grind to form fine powder.
Peel and wash the onion. Finely Chop and reserve the onion.
Remove the stems from chilies, wash and chop.
Peel, wash and chop the ginger.
Separate the coriander leaves and mint leaves from stem. Wash the mint and coriander well. Drain the mint and coriander in a colander, finely chop and reserve.
Method:
Peel and add the plantains to a mixing bowl or large plate. Break the plantain into pieces then start to mash it use a masher to mash and form a smooth dough.
In a mixer jar add fennel seeds, cloves, cardamom, cinnamon, 1/4 tsp mint, 1/4 tsp coriander, chilies and chopped ginger. Grind all the ingredients to form a coarse paste.
Add the masala paste to the plantain dough along with finely chopped onion, mint, and coriander knead until all ingredients are well combined.
Gradually add roasted chickpea flour and knead to form a semi tight dough.
Place a wok on medium flame add enough oil for deep frying.
Divide the dough and add salt to one portion of the dough and knead well. Form uniform lime size dough balls. Flatten with your palms and gently drop the plantain patty in hot oil.
Allow the plantain to fry for a minute on one side then gently flip and fry on the other side. Keep flipping the patty every minute and fry it until golden. Drain the plantain vada from hot oil and place it on a plate lined with kitchen towel.
Simple and refreshing veggie spring rolls served with a flavorful date sauce.
Veggie Spring Roll Recipe on Youtube Channel 😊
Ingredients Veggie Spring Rolls:
6 Pieces Ready to use Spring Roll Sheets
250 Grams Rice Vermicelli
1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum
1/2 Cup Thinly Sliced into Sticks Cucumber
1/2 Cup Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Carrot
1/2 Cup Thinly Sliced Onion
100 Grams Butterhead Lettuce
Mint and Coriander Leaves
1/2 Inch Grated Ginger
3 Red or Birds Eye Chilies
2 Lime Leaves
6 Tbsp Roasted Peanuts
3 Tbsp Date Syrup
1 Tbsp Vinegar
1 Tbsp Chilly Powder
1 Tsp Thai Curry Paste or Curry Powder
1/4 Tsp Pepper
1 Liter Warm water
1 Tbsp Sugar
Salt as per taste
Lime Juice as required
Prepare the veggies:
Wash and slice the capsicums in half, remove the seeds and thinly slice.
Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.
Wash and chop a lime into half. Juice the lime and reserve.
I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.
Peel, wash and thinly slice the onion and reserve.
Peel, wash and grate the ginger and reserve.
Wash lime leaves and thinly slice and reserve.
Wash the chilies and finely chop.
Separate the lettuce leaves rinse well and pat dry.
Prepare the vermicelli:
Place a wok on medium flame.
Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.
Transfer the peanuts to the plate, allow it to reach room temp.
Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.
In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.
Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.
Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.
Prepare Date Sauce:
Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.
In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, salt and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.
Method:
Place the warm water in a wide bowl.
Gently dip the spring roll sheets in warm water and shake of excess water.
Place the sheet flat on a stone surface.
Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.
Sprinkle some salt and top the veggies with vermicelli.
Start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.
Once the spring roll is formed and ready, serve it with date sauce and enjoy!
These shrimp spring rolls were easy to construct and tasted delicious with date sauce. Few veggies were purchased from Gourmet garden and the other ingredients like spring roll sheets, date syrup and shrimps are all avaiable on Bigbasket and Amazon. If you cannot find date syrup use honey or 8 to 8 sauce.
Recipe video is posted on Youtube Channel 😊
Ingredients Shrimp Spring Rolls: 6 Pieces Ready to use Spring Roll Sheets 350 Grams Medium Shrimps 150 Grams Rice Vermicelli 1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum 1/2 Cup Thinly Sliced into Sticks Cucumber 1/2 Cup Thinly Sliced Cabbage 1/2 Cup Thinly Sliced Carrot 1/2 Cup Thinly Sliced Onion 100 Grams Butterhead Lettuce Mint and Coriander Leaves 1/2 Inch Grated Ginger 3 Red or Birds Eye Chilies 2 Lime Leaves 6 Tbsp Roasted Peanuts 3 Tbsp Date Syrup 1 Tbsp Vinegar 1 Tbsp Chilly Powder 1 Tsp Thai Curry Paste or Curry Powder 1/4 Tsp Pepper 1 Liter Warm water 1 Tbsp Sugar Salt as per taste Lime Juice as required
Prep:
First Prepare the shrimps:
I used pre cleaned shrimps (shelled and deveined) for this recipe. Wash the shrimps well and drain using a colander.
Heat a medium pot or wok with 1 cup water.
Add the shrimps to the mixing bowl with chilly powder, thai curry paste or curry powder and pepper mix well.
Place the shrimps in a steam basket and place it on the wok. Allow the shrimps to cook for 5 minutes then remove from the steamer and transfer to a plate. Allow the shrimps to reach room temperature. Once the shrimps have reached room temp place it on a chopping board slice the shrimps in half and reserve.
Prepare the veggies:
Wash and slice the capsicums in half, remove the seeds and thinly slice.
Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.
Wash and chop a lime into half. Juice the lime and reserve.
I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.
Peel, wash and thinly slice the onion and reserve.
Peel, wash and grate the ginger and reserve.
Wash lime leaves and thinly slice and reserve.
Wash the chilies and finely chop.
Separate the lettuce leaves rinse well and pat dry.
Prepare the vermicelli:
Place a wok on medium flame.
Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.
Transfer the peanuts to the plate, allow it to reach room temp.
Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.
In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.
Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.
Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.
Prepare Date Sauce:
Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.
In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.
Method:
Place the warm water in a wide bowl.
Gently dip the spring roll sheets in warm water and shake of excess water.
Place the sheet flat on a stone surface.
Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.
Sprinkle some salt and top the veggies with vermicelli.
Layer the cooked shrimps, start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.
Once the spring roll is formed and ready, serve it with date sauce and enjoy!
Stove top flame grill chicken is packed with flavors and taste. While preparing flame grill chicken I noticed the chicken does not dry out. The chicken retains the flavor and it's very juicy. This flame grill chicken pairs well with fried rice, noodles or thai curries and rice.
Recipe Video is posted on Youtube English Channel 😊
Ingredients:
500 to 600 Grams Chicken Wings (With Skin)
3 Tbsp Thai Red Curry Paste (Ready to use)
1 Tbsp Ginger and Garlic Paste
1 Tbsp Kashmirilal (Spicy Paprika)
1 to 2 Drops Red Gel Color
1 to 2 Tsp Ghee or Oil
1 Cup Warm Water
Salt Optional
Prep:
Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.
Peel and wash equal portions of ginger and galric and grind to form a smooth paste.
Marination:
In a mixing bowl add chicken wings, 3 tbsp thai red curry paste, 1 tbsp ginger and garlic paste, 1 tbsp kashmirilal (Spicy Paprika), 1 to 2 drops red gel color, salt as per taste optional. Massage the masala well in the chicken wings, cover and allow to marinate for 15 to 25 minutes.
Cook the wings:
Heat a wok on medium flame, add the marinated wings and dilute the marination with a cup of warm water and add it to the wings. Cover and cook the chicken wings for 10 to 15 minutes on medium flame. Do not flip or keep turning the wings as it will tend to shred into tiny pieces.
Once the chicken is well cooked remove from flame and allow it to cool down completely. Many people may ask me if we can cook it in air fryer or oven the answer is yes. You cannot cook the chicken in pressure cooker we cannot control the heat or check the chicken.
If there's excess moisture then place on high flame and allow the moisture to evaporate.
Flame Grill:
Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.
Remove the chicken from the grill rack and place it on a serving plate and serve the grill chicken hot with mayo...Enjoy!
Easy and simple kale salad is perfect for any season. combination of crunchy kale and roasted nuts with mango is very tasty. I recently got to know that kale was a decorative plant and belongs to the cabbage family.
Where did I buy Kale?
@Gourmet Garden
Recipe Video posted on Youtube English Channel 😊
Ingredients:
1 Bunch Kale Leaves
1 Cup Cubed Ripe Or Semi Raw Mango
1/4 Tsp Each Chilly Powder, Pepper Powder, Salt
1 Tbsp Olive Oil or Sesame Oil
5 Pieces Each Roasted Cashews, Almonds, Walnuts
1/2 Lime
Prep:
Separate the kale leaves from hard stem.
Wash and pat dry. Reserve the kale leaves on a plate.
Wash and peel the ripe mango.
Cube the mango.
Wash lime, cut in half and squeeze the juice in a bowl and reserve.
Heat a pan on medium flame then place it on low flame add cashews, walnuts and almonds stir and dry roast the nuts for 5 to 10 minutes then remove on a plate and allow the nuts to cool down.
Using a rolling pin gently roll it over the roasted nuts and crush into small pieces and reserve.
If you want to use sesame oil or peanut oil in the recipe heat it well allow it to cool down then add it to the salad.
Method:
In a mixing bowl add cleaned kale leaves we can tear it to bite size pieces.
Next add cubed mango followed by pepper, salt, lime juice, chilly powder and olive oil.
Gently mix the salad and plate it. Top the salad with roasted and crushed nuts and serve...Enjoy!
This vada pav is truly a egg lovers delight. Well balanced taste, texture and flavors. I enjoyed the spicy potato with egg. The egg and potato combination I have not tried before, it turned out so good.
Recipe is posted on Youtube English Channel 😊
Ingredients:
6 Boiled Eggs
3 Boiled Potatoes
4 Green Chilies
1 Inch Grated Ginger
2 Tbsp Finely Chopped Coriander
1 Tsp Cumin Powder
1 Tsp Chilly Powder
1 Tsp Garam Masala
1 Tsp Salt
Oil for frying
Pav buns
Chickpea Batter:
1 1/2 Cups Besan/ Kadalai Maavu/Chickpea Flour
1 Tbsp Chilli Powder
1 Tsp Salt
2 Tbsp Hot Oil
1 Pinch Cooking Soda
Prep:
Heat a pot with 3 to 4 cups water on low flame. Add room temperature egg and boil it for 5 to 8 minutes. Remove the pot from flame and set aside.
In a pressure cooker or pressure pan add 2 cups water. Wash 2 to 3 medium potatoes and place it in the pressure cooker, cover and place a whistle cook the potatoes for 2 to 3 whistles, remove from flame and set aside.
Peel and wash ginger and onion. Finely chop the onion and grate the ginger and reserve.
Separate the stems from chillies wash and finely chop.
Separate the coriander leaves wash twice or thrice, finely chop and reserve.
Drain the potatoes, peel and grate and reserve.
Peel the egg and place it air tight container until use.
Sift the chickpea flour and reserve in a bowl.
Prep and prepare the mint and garlic chutneys ahead of time and reserve. Recipe video links are posted below this recipe.
Prepare Potato Filling:
Heat a wok on medium flame. Add 2 to 3 tsp oil once the oil reaches temp, add finely chopped ginger, onion and chilies and fry till golden.
Add cumin powder, chilly powder and garam masala and fry the onion for another 2 more minutes.
Add grated potato and fry for a minute make sure the onion and masala is well incorporated. Add salt and fry the potato for 2 more minutes. Remove from flame and set the potato filling in a bowl.
Method to Prepare Batter:
Sieve the chickpea flour twice and add to a large mixing bowl.
Add chilly powder, and soda-bi-carb to the flour.
Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.
Gradually add water and mix well to form smooth batter.
The batter consistency should be slightly thinner than dosa batter.
If we dip a spoon or your thumb the batter should evenly coat.
Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.
Prepare Egg Vada:
Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.
Place the flame on medium. Prepare lime size aloo roundels and reserve.
Slice the egg in half then gently cover the aloo filling on one half of the egg form a roundel and reserve. Follow the same step and prepare as many bonda's you want to serve.
Mix the chickpea batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.
Repeat and prepare bondas.
Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.
Drain excess oil and serve the bonda hot with mint chutney as it is.
To Prepare Egg Vada Pav:
Slice the pav bun in half. Spread garlic and mint chutney on the pav.
Place the egg vada in the pav and serve hot...Enjoy 😊
